Cheese Focaccia Bread
Ingredients
1 cup Warm Water
2 teaspoons Yeast
1 teaspoon Sugar
2 ½ cups Flour Bread or All-Purpose
1 ½ teaspoons Salt
3 Tablespoons Olive Oil divided
1 ½ cups Mozzarella Cheese
½ cup Parmesan or Asiago Cheese
Dried Herbs optional:
¼ – ½ teaspoon Garlic Powder
½ teaspoon Oregano Basil, Rosemary, and Thyme
Directions
Start with good yeast. Always test your yeast by adding it to a bowl of warm water. In a bowl, stir in warm water, yeast, and sugar. The water should be warm to the touch but not scalding hot, as that will kill the yeast. I aim for about 110 degrees but usually just test with my finger. Watch for the yeast start to foam, which means it is working. If it doesn’t proof, start over and buy some fresh yeast. Let it proof for 5-10 minutes.
Add yeast mixture to flour, salt, and 1 Tablespoon of olive oil and knead in a mixer, until the dough has pulled together.
Cover and let the dough rise. This is an integral step as this what gives it a light and airy texture. Let it rise for 2-3 hours, or until at least double in size. If it is extra warm in the kitchen, it may only take 2 hours. If it is a cold winter’s day, it may take 3 hours. I like to let it rise for about 3 hours so it is airy.
After the dough completed its first rise, put in on a large rimmed baking sheet or stone. Drizzle olive oil all over it, turning to coat. Flatten and press the dough out into a rectangle. Cover with plastic wrap and let it rise for 1 to 1 ½ hours in warm place.
Sprinkle with Italian cheeses of choice — fresh mozzarella, Parmesan, or Asiago. I like to do a combination of all three to make a three cheese focaccia bread.
Bake at 450 degrees for 14-16 minutes or until cheese is melted and bread is fully cooked. Cut into squares or rectangles for focaccia cheese bread sticks.
